Fresh Ricotta Crostini Recipes

ROASTED TOMATO, RICOTTA AND BASIL CROSTINI

Steps:

• For the crostini: Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment paper.
• Cut the baguette into thin slices and put them on one of the prepared baking sheets. Brush the bread with olive oil, then sprinkle with salt and pepper to taste. Bake until they are golden brown and crunchy, about 15 minutes.
• For the roasted tomatoes: In a medium bowl, mix together the tomatoes, honey, olive oil and red wine vinegar and season with salt and pepper. Put the mixture on the other prepared baking sheet and bake until the tomatoes start to color and shrivel, about 25 minutes.
• For the ricotta: In a medium bowl, mix together the ricotta, olive oil and garlic powder until well combined. Season with salt and pepper.
• When the crostini are cooled slightly, spread the ricotta cheese mixture over the top of each piece, and then top with the roasted tomatoes, drizzling any extra juices over the top. Garnish with the chiffonade of basil.

FIVE QUICK RICOTTA CROSTINI RECIPES

Steps:

• Cut bread into slices and toast
• Spread about 2 tbsp of ricotta on each slice
• Top with your topping of choice see suggestions in the notes

FRESH RICOTTA, CHERRY, AND LEMON ZEST CROSTINI

Steps:

• Heat oven to 375 degrees. Combine cherries and sugar; let macerate 10 minutes.
• Brush bread with olive oil and toast until golden, 5 to 7 minutes. Mix ricotta with lemon zest. Spread bread with ricotta and top with cherries. Garnish with more zest.

HERBED RICOTTA AND TOMATO CROSTINI

Steps:

• In a medium bowl, combine the ricotta cheese, fresh basil, fresh parsley, lemon oil or lemon juice. Stir until well mixed. Set aside.
• In a small bowl, combine the grape tomatoes, olive oil, balsamic vinegar, and salt and/or pepper to taste. Set aside.
• Meanwhile, toast the whole grain bread. After toasting, spread the tops with the ricotta mixture and spoon the tomato mixture on top. Sprinkle each slice with freshly grated parmesan cheese. Enjoy immediately!

FIG AND RICOTTA CROSTINI

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Place the baguette slices on an ungreased, foil-lined baking sheet.
• Bake the bread in the preheated oven until the bottoms are brown, about 5 minutes; flip and bake until crisp, 5 minutes. Remove the pan from the oven.
• Spread 1 tablespoon of ricotta on each slice of toasted bread. Place a few ribbons of basil on each, arrange a slice of fig on top, and drizzle the finished crostini with balsamic vinegar.

HERBED RICOTTA CROSTINI

Steps:

• To begin, pre-heat your oven to 180 degrees C (350 F).
• To prepare the crostini, slice the bread thinly, about 1 cm/a little more than ¼ inch. Brush each side of the bread with olive oil, then season with sea salt and freshly ground black pepper.
• Place on a baking tray and put in the oven for about 8 minutes, turning halfway through. The toasts are done when they are lightly golden and crisp to the touch. Rub the toasts with garlic. Leave to cool on the baking tray.
• Next, chop the tomatoes into quarters, place into a bowl and season to taste with sea salt and freshly ground black pepper. Stir well to combine and set aside.
• In a small bowl, mix the ricotta with the chopped chives and basil. Mix them well together.
• To assemble, spread a teaspoon of the herbed ricotta on the crostini, top with 2 or 3 pieces of tomato and garnish with a small basil leaf.

RICOTTA CROSTINI

Steps:

• Preheat oven to 450 degrees. Arrange bread on a baking sheet; brush both sides with oil. Season with salt. Toast until golden brown, about 8 minutes. Let cool completely on a wire rack. Spread with ricotta; drizzle with oil and sprinkle with pepper, or add toppings as desired.

FRESH RICOTTA CROSTINI

Steps:

• Lay three layers of cheesecloth over a colander.
• Add the milk to a large heavy pot and place over medium-high heat. Stir in the lemon juice and salt and heat until an instant-read thermometer reaches 175 degrees F. The milk will begin to just bubble and start to steam. At this temperature you'll begin to see the curds separate from the whey. Be mindful of over stirring the ricotta while the curds are forming, you don't want to make your ricotta stiff. Let it sit for 5 minutes undisturbed and you will be left with a very creamy and pleasant finished result.
• Gently remove the curds from the pot to the colander. Use the side of the cheesecloth to very gently release some of the liquid. Tie up the curds using butcher's twine and let drain for 5 to 10 minutes. Remove from the cheesecloth and place in a bowl. Serve warm on toasted bread with lemon zest and a drizzle of extra-virgin olive oil.